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Pasta Primavera

Pasta primavera in a bowl

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  • 8 ounces dry whole-wheat spaghetti
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced (about ½ clove)
  • 4 cups assorted cooked vegetables—such as red pepper strips, broccoli florets, carrot sticks, or green beans
  • 1 15½-ounce can no-salt added diced tomatoes
  • 1 5½-ounce can low-sodium tomato juice
  • ¼ teaspoon ground black pepper
  • ¼ cup grated parmesan cheese


  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add spaghetti, and cook according to package directions. Drain.
  3. Meanwhile, combine olive oil and garlic in a large sauté pan. Cook until garlic is soft, but not browned (about 30 seconds).
  4. Add mixed vegetables, and cook until vegetables are soft, but not browned (about 3–5 minutes).
  5. Add diced tomatoes, tomato juice, and pepper. Bring to a boil. Reduce heat, and simmer for 5 minutes.
  6. Add spaghetti and parmesan cheese. Toss until the pasta is hot and well mixed, and serve.

Yield: 4 servings
Serving Size: 2 cups pasta and vegetables
Calories 319
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 4 mg
Sodium 167 mg
Total Fiber 12 g
Protein 13 g
Carbohydrates 59 g
Potassium 596 mg

Recipe Source: Keep the Beat™ Recipes: Deliciously Healthy Family Mealspdf document icon
(8.7 MB)

Last Updated: May 17, 2013